Description
This refreshing Lemon Potato Salad is a vibrant, zesty side dish perfect for gatherings or a light meal. Featuring tender boiled baby potatoes tossed in a tangy lemon and olive oil dressing, complemented by fresh green onions and parsley, it combines simple ingredients for a bright, flavorful salad that’s both easy and quick to prepare.
Ingredients
Scale
Potatoes
- 1 kg (2 lb) baby potatoes
- 2 tbsp salt (for boiling water)
Dressing
- 5 tbsp (75 ml) extra virgin olive oil
- 1/4 cup (65 ml) lemon juice
- 1 tbsp lemon zest (from 1 large lemon)
- 1 large garlic clove, minced
- 1 tsp Dijon mustard
- 1.5 tsp sugar
- 3/4 tsp salt
- 1/2 tsp black pepper
Salad Garnish
- 1 cup sliced green onions
- 1/4 cup finely chopped parsley
Instructions
- Make the dressing: Combine the extra virgin olive oil, lemon juice, lemon zest, minced garlic, Dijon mustard, sugar, salt, and black pepper in a jar. Secure the lid tightly and shake vigorously until all ingredients are well emulsified and combined.
- Cook the potatoes: Halve the baby potatoes into roughly 2.5 cm (1 inch) pieces. Bring a large pot of salted water to a boil, add the potatoes, and simmer gently for about 5 minutes or until they are just cooked but still firm. Drain the potatoes and transfer them immediately to a large bowl.
- Marinate potatoes: While the potatoes are still hot, pour half of the prepared dressing over them. Gently toss to coat evenly and let them marinate at room temperature for at least 30 minutes to absorb the flavors.
- Finish the salad: Add the sliced green onions and finely chopped parsley to the marinated potatoes. Pour the remaining dressing over the salad and gently toss everything together until well combined. Taste and adjust seasoning if needed.
- Serve: Serve the lemon potato salad at room temperature or slightly chilled as a bright, flavorful side dish perfect alongside grilled meats, fish, or on its own.
Notes
- Use baby potatoes for their tender texture and quick cooking time.
- Marinating the potatoes while hot allows them to better absorb the dressing flavors.
- The salad tastes best if allowed to rest for at least 30 minutes before serving but can be made a few hours ahead and refrigerated.
- Adjust the amount of sugar to balance the lemon’s acidity according to your taste preference.
- This salad can be served at room temperature or cold depending on your preference.
